Vanilla From Tahiti

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VanillaFromTahiti Reviews Top 4 Dessert Magazines

 

 

Edible Santa Barbara

 

Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare the finest food and wine in Santa Barbara. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. The Edible website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. You may join the “Supper Club” and gather with other readers and magazine staff for dinner at a local restaurant once each season. If you’ve ever wanted to find out more about Santa Barbara’s local cuisine and rare delicacies, this magazine is a good place to start. Edible Santa Barbara is a beautiful, full-color tribute to the food and foodies in Santa Barbara County. It’s available around town at select venues, but you may also order it from their website at www.ediblecommunities.com/santabarbara.

 

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DessertProfessional.com

 

Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational database, Dessert Professional Magazine has created its own genre. Browse around the site for tips, or sign up to join the network and contribute your own photos, videos, and discussion topics. Visit the Events page to learn about conventions, national and international baking contests, and other dessert-related events. Create your own profile and start mingling with other dessert and pastry professional and hobbyists. Discuss your favorite recipes in the forums, learn something new about baking, or just make new friends. Visit the Dessert Professional Magazine website for more details: http://www.dessertprofessional.com.

 

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Food Arts

 

Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out of this world cocktail? Dazzle your guests with the “Mexican Tailor” or the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and home chefs alike, Food Arts offers unique ideas to make your menu stand out. The website has extensive video demos and pairings from renowned chefs as well as video wine coverage from all over the globe. The Front Burner articles focus on what’s new and hot, reviewing hotels and restaurants as well as discussing food trends and marketing strategies. FoodArts.com will keep you informed and up-to-date about culinary topics.To browse Food Arts or to order a subscription, visit www.foodarts.com.

 

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Pastry’s Best Magazine

 

Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles on their website, www.pastrynet.com. Visit their extensive links page to find related web pages about pastry chefs and cooking schools, as well as links to pastry museums worldwide. Read reviews and testimonials from pastry chefs who count on Pastry’s Best for recipes that turn out perfectly every time. You can view the latest issue as a PDF right from your computer, or you can order a compilation of issues 1-10 of Pastry’s Best in print. The print version of the magazine features stunning photography and recipes you will want to try again and again.

 

Thanks for reading Vanilla From Tahiti’s review of the Top 4 Dessert Magazines. We hope we’ve inspired you to try out some exciting new recipes. Remember to use only the finest ingredients to make your pastries pop. Give your guests something to talk about by serving a unique dessert made with our Tahitian vanilla.

 

Find out more about our special process of vanilla bean to vanilla extract conversion. With helpful articles about Tahitian vanilla bean and how to store vanilla beans, Vanilla From Tahiti is your number one source for all things vanilla. We offer our extracts wholesale at affordable prices for professional chefs and pastry shops.

 

Everyone can make something special into something spectacular with the right ingredients. When you order from VanillaFromTahiti.com, you know you’re getting the best vanilla in the world. So get inspired and get cooking!

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FOR IMMEDIATE RELEASE: Vanilla From Tahiti Reviews Top 3 Santa Barbara Culinary Schools

FOR IMMEDIATE RELEASE – Santa Barbara, CA –  As an importer and distributor of Tahitian vanilla beans, and the world’s best vanilla, Vanilla From Tahiti knows Tahitian vanilla extract is only as good as the end product. It therefore follows that a good vanilla product is one prepared by chefs trained in the best culinary schools.  After careful consideration, Vanilla From Tahiti named the top three culinary schools in the Santa Barbara area Pascale’s Kitchen, Savoir Faire Catering and Michael's Catering in Santa Barbara.

Pascale’s Kitchen : Pascale’s Kitchen is a unique Santa Barbara culinary school that offers delicious lifestyle classes showcasing the fragrant seasonal produce of local farmers’ markets to an enticing line of Mediterranean cookbooks, creative items for your cook’s pantry, olive oils, balsamic vinegars, unique gifts, Mauviel Copper Cookware and more. At the helm of this culinary school is Pascale Beale.

Savoir Faire : Savoir Faire is owned by Chef Karen Warner-Smith. Karen works together with Chef Michele Molony and staff to create sumptuous menus and handle all the details, while the clients are left to enjoy the day. Karen’s childhood love for food, extended travels, attention to detail and culinary study have all contributed to the success of Savoir Faire culinary school.

Michael's Catering in Santa Barbara : At the helm of this culinary school is Chef Michael Hutchings. His career began when he took a job in a restaurant at Disneyland to work his way through college where he was taught by the Master Chef Rudolph and he eventually became executive chef of Club 33 then worked under several Los Angeles chefs of note. At Michael’s Catering in Santa Barbara, they also cater weddings. Each wedding they cater receives Chef Michael’s personal attention in planning, preparation and service and his 40 years experience in providing reliable, quality food and service.  

In the same way that Vanilla From Tahiti appreciates that Tahitian Vanilla is the best in the world, it appreciates that the best culinary schools are those run by professionals who have gained culinary experience both in class and on the job. These culinary schools are committed to providing each chef with a unique and valuable training experience.

About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end desert dishes. Visit the web site at  http://www.vanillafromtahiti.com for more information.

Check out our new lower prices

We continuously adjust our prices based on currency exchange rates and market conditions to always have the most competitive prices for pure Tahitian Vanilla beans and extract.  We just lowered many of our prices this month.  Please visit our site and check them out.

 

Peter Cohen

NUI Enterprises – Vanilla From Tahiti

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www.VanillaFromTahiti.com

501 Chapala St, Suite A

Santa Barbara, CA 93101

Email: Peter@VanillaFromTahiti.com

Cell: (805) 708-7383

Office: (805) 965-5153

Fax: (805) 965-4783

Vanilla Bean Champagne Cocktail

Vanilla Bean Champagne Cocktail

Ingredients

2 ounces peach nectar

1/2-ounce vanilla bean syrup, recipe follows

Dry sparkling wine

Directions

Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.

Vanilla Bean Syrup:

1/2 cup water

1/2 cup sugar

1 vanilla bean

In a small saucepan, combine the water and sugar. Split the vanilla bean in half and scrape off the seeds with a paring knife. Add the seeds and the pod to the saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Simmer on low until thickened, about 5 minutes. Strain and let cool completely before using.

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NUI Enterprises/Vanilla From Tahiti

501 Chapala Street, Suite A

Santa Barbara, CA 93101

Phone: 805-965-5153

Fax: 805-965-4783

http://www.VanillaFromTahiti.com

Sparkly Vanilla Bean Macarons

Sparkly Vanilla Bean Macarons

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

The next morning, place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks. Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Macaron recipe adapted from Shaina at Food for My Family. For more macaron tips, check out her step-by-step macaron tutorial.

 

White Chocolate Peppermint Buttercream

1/2 cup butter, softened
1 1/2 cups powdered sugar
3 oz. good quality white chocolate (no chips), chopped, melted, and cooled to room temperature
1 tbsp milk
1 tsp Tahitian vanilla extract
1/4 cup crushed soft peppermint candies

Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. Add crushed peppermint and beat until fully combined.

 

Eggnog Marshmallow Fluff

1 cup (2 sticks) butter
3 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup eggnog
1 tsp Tahitian vanilla extract

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

 

Spicy Milk Chocolate Mocha Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1/2 tsp Mexican Vanilla extract
1 tbsp instant coffee powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly cloves
1/8 teaspoon freshly grated nutmeg

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coffee power, cinnamon, allspice, cloves, and nutmeg and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

 

Simple Syrup

1/4 cup sugar
1/4 cup water

Bring the sugar and water to a boil until the sugar dissolves. Remote from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with glitter

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NUI Enterprises/Vanilla From Tahiti

501 Chapala Street, Suite A

Santa Barbara, CA 93101

Phone: 805-965-5153

Fax: 805-965-4783

http://www.VanillaFromTahiti.com

Sparkly Vanilla Bean Macarons

Sparkly Vanilla Bean Macarons

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

The next morning, place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks. Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Macaron recipe adapted from Shaina at Food for My Family. For more macaron tips, check out her step-by-step macaron tutorial.

 

White Chocolate Peppermint Buttercream

1/2 cup butter, softened
1 1/2 cups powdered sugar
3 oz. good quality white chocolate (no chips), chopped, melted, and cooled to room temperature
1 tbsp milk
1 tsp Tahitian vanilla extract
1/4 cup crushed soft peppermint candies

Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. Add crushed peppermint and beat until fully combined.

 

Eggnog Marshmallow Fluff

1 cup (2 sticks) butter
3 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup eggnog
1 tsp Tahitian vanilla extract

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

 

Spicy Milk Chocolate Mocha Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1/2 tsp Mexican Vanilla extract
1 tbsp instant coffee powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly cloves
1/8 teaspoon freshly grated nutmeg

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coffee power, cinnamon, allspice, cloves, and nutmeg and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

 

Simple Syrup

1/4 cup sugar
1/4 cup water

Bring the sugar and water to a boil until the sugar dissolves. Remote from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with glitter

One of my favorite Gelato companies

 

The story of Villa Dolce Gelato began with the idea of three brothers bringing Italy's finest dessert gelato to the United States. The Marcaccinis, who were raised in Rome but are Los Angeles natives, wanted to share something that had brought them so much joy growing up in Italy here to the U.S.

To make the product as authentic and as close to what is made in Italy as possible the Marcaccinis began by pursuing Nino Ferrore, one of Italy's premier gelato makers from Rome's Il Gelatone. The Marcaccini brothers convinced Nino to come to Los Angeles and share his 40 years of gelato knowledge with them. They began by importing all their gelato equipment from Italy. Along with gelato equipment they also imported many of the natural ingredients that are used to make gelato such as Italian classics: Hazelnut, Bacio, and Tiramisu.

Villa Dolce Gelato opened its doors for business early 2001 by servicing local restaurants and hotels in the Los Angeles area. Many of L.A. Top Chefs were excited about getting a unique product that was made fresh with natural ingredients. Customers enjoyed having fresh seasonal sorbets "Tastes better than the gelato I ate in Italy" many customers would say.

Peter Cohen

Nui Enterprises

Vanilla From Tahiti

501 Chapala St, Suite A

Santa Barbara, CA 93101

Email: peter@vanillafromtahiti.com

http://www.vanillafromtahiti.com

Cell: (805) 708-7383

Office: (805) 965-4753

Fax: (805) 965-4783

Sparkly Vanilla Bean Macarons

Sparkly Vanilla Bean Macarons

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

The next morning, place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks. Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Macaron recipe adapted from Shaina at Food for My Family. For more macaron tips, check out her step-by-step macaron tutorial.

 

White Chocolate Peppermint Buttercream

1/2 cup butter, softened
1 1/2 cups powdered sugar
3 oz. good quality white chocolate (no chips), chopped, melted, and cooled to room temperature
1 tbsp milk
1 tsp Tahitian vanilla extract
1/4 cup crushed soft peppermint candies

Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. Add crushed peppermint and beat until fully combined.

 

Eggnog Marshmallow Fluff

1 cup (2 sticks) butter
3 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup eggnog
1 tsp Tahitian vanilla extract

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

 

Spicy Milk Chocolate Mocha Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1/2 tsp Mexican Vanilla extract
1 tbsp instant coffee powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly cloves
1/8 teaspoon freshly grated nutmeg

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coffee power, cinnamon, allspice, cloves, and nutmeg and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

 

Simple Syrup

1/4 cup sugar
1/4 cup water

Bring the sugar and water to a boil until the sugar dissolves. Remote from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with glitter.

Read More http://www.kevinandamanda.com/recipes/dessert/sparkly-vanilla-bean-macarons-with-three-christmas-inspired-frostings.html#ixzz1rCjREmE1

Wholesale/Restaurant

Wholesale

We sell 2-bean vial packs, each containing 12 vials, 12 brochures, and a display box, 2fl.oz., 4fl.oz., 8fl.oz., 1 quart (single or double-fold) size Pure Tahitian Vanilla Extract, and various other packaged units.

Restaurants

We are looking for high end gourmet restaurants with chefs who seek the very best Tahitian vanilla beans available. We have a variety of lengths with competitive prices. We ship all orders within 24 hours and can ship small quantities on a regular basis. We maintain stocks year round, with all beans coming from our partners farm. The quality is always the same. Please contact Peter at restaurants@vanillafromtahiti.com for pricing or more information.

Gourmet quality PNG (Papua New Guinea) and Bourbon Madagascar Vanilla Beans

PNG vanilla beans: Often confused with Tahitian vanilla, these beans are usually a mixture of Tahitian and bourbon beans. They are grown in Papua New Guinea and are less expensive than Tahitian beans. We offer only gourmet grade.

Bourbon Madagascar vanilla beans: Madagascar vanilla beans are the most common type of vanilla on the market. We offer gourmet grade only at competitive prices..

For further inquiry, please contact us. Please include your company name, location, seller's permit# or Tax ID# (U.S. company only) and also what type of product you are interested in.

Email: sales@vanillafromtahiti.com

Phone: 805-965-5153
Fax: 805-965-4783

Baked Papaya (Vanilla Beans)

Ingredients (Serving Size : 4) :

2 small ripe papayas
20 cl coconut milk
4 tbsp fresh lime juice
4 tsp rum
4 tbsp powdered sugar
20 g butter
2 Tahitian vanilla beans

· Pre-heat oven to 425°F

· Cut both papayas in half (lengthwise) and seed with a spoon.

· Fill each papaya halve with 1 tbsp lime juice and 1 tsp rum.

· Sprinkle a tsp of powdered sugar over each papaya halve. Cut vanilla
beans (pods) in half (lengthwise) and place one half of a vanilla bean
inside papaya before baking

· Arrange papaya halves in a lightly buttered baking dish and bake for
20 minutes

· Before serving, lace individual papaya halves with coconut milk.

. Serve either hot or warm.

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